Directions

Pare and halve sweet potatoes.

Combine peel, juice, corn syrup, and brown sugar.

Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.

Reviews 2

4 Ratings

PWHITTEN

12/3/2004

I thought the directions were a little confusing: 'Add sweet potatoes, boiling water, and salt to a large saucepan' should read 'Add sweet potatoes and salt to boiling water.'
My family does not like SWEET sweet potatoes, so I omitted the corn syrup in step 2, and used the juice of a whole orange instead. In step 3, I drained the potatoes after cooking, without saving any liquid, since I did not need it.
I prepared the potatoes ahead of time and put them into a casserole with the orange juice sauce and pieces of oranges. I also added 1/2 c. chopped pecans. I covered the dish and heated the dish in the oven (350) for about 1/2 hour instead of finishing on the stove-top.